To ask the secret to good mash…

[Millionaireinthemaking]

Seriously! How do you all make your mash?! I have been trying for years now and no matter what I do or how I make it, it is always lumpy and bland! Please give me your useful tips so I can master a good bit of mash 😂🤭

Sea salt rather than table salt makes a difference too.

I like mayonnaise in mine.
We do vegan mash...

Naturli butter
Soya milk
VG mayo
Salt (pink himalayan)

Sometimes a little french mustard. And my favourite is when I mix through buttery cooked leeks. Mmm

@Cheeseplantboots
Agreed 100%
Envy & admiration though - for those that have the time and commitment to peel, boil, heat milk, mash, whisk, mash again, push through a sieve then mash again…..surely it would be cold by then so would require some sort of heating ….like in a microwave so you May as well have bought the ready made stuff in the first place and saved your self an hour or two 😂
Which is basically potatoes where some machine has done the work for you
Can always add butter / seasoning
I also buy ready mashed swede and carrot (and tinned mushy peas)
No shame

Oh I should have said, I don't peel my potatoes for mash.

Frozen 😀 Ivan cook very well but just can not be arsed with making mash
I love Tesco frozen mash
2 mins microwave
Add large spoon if butter
Another 2 mins

Perfect every time

Buy a potato ricer. Honestly it's a game changer!!

@Tangledtresses

Frozen 😀 Ivan cook very well but just can not be arsed with making mash I love Tesco frozen mash 2 mins microwave Add large spoon if butter Another 2 mins

Perfect every time

Same here Some things are worth the effort and some things are not …Thats my choice obviously I just wish frozen/fresh had been around when I was a child (along with a lot of other things) so my Mum could have had an easier life cooking for 4 children and my Dad.

@Tangledtresses
The Tesco one is nice, very buttery, it’s my second choice after Sainsbury’s

DH does a science lesson on this. You have to boil the potatoes in very salty water (it tastes salty when you dip your finger in to taste). That way the density of the water matches the potatoes and they don't absorb any water while they're cooking. This is the case for boiling any potatoes. And you shouldn't need to add any salt when you're mashing. Then air dry the potatoes when drained, add plenty of butter and a dash of milk. Every day is a science lesson in our house.

Potato ricer and more butter, cream or milk and salt than you think sensible.

^this

I always get lumpy mash without the ricer. Hand blender a big no no as it makes it gluey

@BeaucoupFish yes so do I! my mum was a fantastic cook but also couldn't be bothered making mash
But her jacket potato's were nearly as good 😊

I bought a Masha after watching Nigella use it in the mee-cro-wah-vay episode. She said she'd been bought one as a joke gift but it was great. She was right 😁

https://www.argos.co.uk/product/9214419?istCompanyId=a74d8886-5df9-4baa-b776-166b3bf9111c&istFeedId=30f62ea9-9626-4cac-97c8-9ff3921f8558&istItemId=ixilqramq&istBid=t&&cmpid=GS001&$ja=tsid:59157%7Cacid:598-923-9094%7Ccid:9568021393%7Cagid:98508741816%7Ctid:pla-890246445304%7Ccrid:423285394013%7Cnw:g%7Crnd:5280950352850910643%7Cdvc:m%7Cadp:%7Cmt:%7Cloc:9073603&utmmsource=Google&utmmedium=cpc&utmmcampaign=9568021393&utmterm=9214419&utmmcontent=shopping&utmcustom1=98508741816&utmmcustom2=598-923-9094&gclid=EAIaIQobChMIyJbjlZmO8wIVzbHtCh2A-wv4EAQYASABEgLOsPD_BwE&gclsrc=aw.ds

My grandmother always warmed the milk before mashing with butter, salt and peppier. DH uses lashings of butter, all the above and whips with a fork.

I add a veg stock cube when boiling the potatoes, save a little water when your mashing and add butter and a little milk

Even Mary Berry buys marks and Spencer’s ready made !

@Tangledtresses
Aaah jacket potatoes before the invention of the microwave
We only ever got them on November 5th as the oven had to be on two hours to cook them
I can still remember how good they were (thanks Mum xx)

For really luxurious mash:

Make sure potatoes properly cooked. Drain thoroughly, but make sure you don't let them cool.
Warm some double cream through with some sprigs of thyme and a bashed garlic clove.
Rice potatoes, or mouli, or mash with masher.
Add sufficient hot cream to get the right texture. And salt. Plenty of it.

@Tigger1895

My grandmother always warmed the milk before mashing with butter, salt and peppier. DH uses lashings of butter, all the above and whips with a fork.

My Nan did that too! Everything she made was lovely 😊

Don't add liquid until thoroughly mashed. More salt than you think, potatoes absolutely drink it up. Plenty of fat. Consider also, saving a bit of the potato water to let the mash down instead of using all milk (or all cream 😉)

Use a ricer, more butter than you think (no, more than that), loads of salt and black pepper. Tiny bit of double cream if you've got it. Use good potatoes, not baking potatoes.

I'm eating vegan about 95% of the time these days as DH has gone vegan and I'm perfectly happy with it, but I can't get mash to be the same and I miss it.

For quick last minute mash or camping - Idahoan packets . Highly recommend them

Drain, allow to dry, mash until all potatoes are broken up, add butter, milk or cream, sea salt & black pepper then mash thoroughly, check taste & texture, mash again if needed & add extra butter & seasoning. I have even used extra virgin olive oil instead of butter, they taste just as good. Always use Maris Piper potatoes.

I did it everyone!! 🤣 thanks for your tips! It was defo missing the salt! Been rated a 8/10 which isn’t bad for my second go 😂

Brilliant.

Salt, splash of milk, heaps of butter and mash until you think you're there, then keep mashing. Also, a teaspoon of dijon mustard, you can't identify it, it just makes them taste amazing!